Fried yeast dough pies with potato broth

Step-by-step preparation

Cooking time: 2 hr 25 mins

1. STEP 1

   

   Let's start preparing the pies with the filling - now you'll understand why

2. STEP 2

   

   Boil potatoes in salted water

3. STEP 3

   

   Fry onions in vegetable oil

4. STEP 4

   

   We don’t pour the water out of the potatoes - we will need it later. And add the fried onions to the saucepan and mash in the usual way

5. STEP 5

   

   The filling for the pies is ready - leave to cool

6. STEP 6

   

   Now we will prepare the dough. The mug contains the same water from potatoes - the pies on it turn out very fluffy and airy

7. STEP 7

   

   Dissolve sugar and salt in warm potato broth. If there is not enough broth, dilute with water to the required amount of liquid.

8. STEP 8

   

   Mix dry yeast with flour

9. STEP 9

   

   Mix the dry and liquid ingredients: add the broth with salt and sugar to the flour with yeast, add vegetable oil. Knead the dough - knead until it stops sticking to your hands

10. STEP 10

    

    The dough is soft, smooth and elastic

11. STEP 11

    

    Cover with a towel and leave in a warm place for 1 hour

12. STEP 12

    

    An hour later our dough has risen

13. STEP 13

    

    Let's make pies!

14. STEP 14

    

    Grease the table and hands with vegetable oil, divide the dough into balls slightly larger than a chicken egg.

15. STEP 15

    

    Form a round cake with your hands

16. STEP 16

    

    Place the filling on top

17. STEP 17

    

    Seal the edges well and place them on the table, seam side down.

18. STEP 18

    

    The pies are ready

19. STEP 19

    

    Now cover with a towel and let rise for about 15 minutes. If you don’t have much time, you can already start frying, it’s just that the first pies will not be as fluffy as the next ones that have already risen

20. STEP 20

    

    Place in a frying pan with heated vegetable oil; it should be well heated, but under no circumstances should it burn. The oil should reach the middle of the pie, as experience has shown - there should be quite a lot of oil, and I’ll still take as much of it as needed for the pie

21. STEP 21

    

    Turn it over - you can already see how fluffy the pies are... For frying, I use an old cast iron frying pan - it copes best with the high temperatures required for frying. Teflon pans are not entirely suitable for this purpose.

22. STEP 22

    

    Place on paper towels. From these ingredients I got 25 pies.

23. STEP 23

    

    Bon appetit!